The Key Aspects of Management - Essay Example

Room Division Operation Management Room Division Operation Management Question The types of accommodation and front office services are different depending on an organisation investment of capital (Pizam 2010, p. 103). For example, hotels can be split into a number of categories that comprise of booking, housekeeping, administration and communication services (Andrews 2008, p. 38). Reception services for hotels can as well be under a number of categories that comprise of room allocation information and mails, concierge, bell service, cashiers and night auditors. Accommodation services mainly offer customers with relaxed, attractive, welcoming, as well as clean services. Other organisations such as learning institutions provide accommodation plus reception services (Pizam 2010, p. 103). For instance, higher education institutions such as colleges and universities provide accommodation inform of hostels (Andrews 2008, p. 38). Accommodation services in such organisations comprise of administration, booking, as well as communication services, while the reception services comprise of enquiries, cashiers plus room allocation services (Pizam 2010, p. 103). Question 2 Accommodation and front office services are split into diverse departments and have a number of functions (Pizam 2010, p. 103). They include a front office manager whose works is to provide high quality services through providing more than the demands of the clients (Andrews 2008, p. 39). This manager plans, organises, controls, as well as directs all the functioning expenses plus the issue connected to the revenues (Pizam 2010, p. 103). The work of the guest service personnel is to welcome guests/customers who arrive at the hotel, show them the reception for clearing purposes, assign the guests their rooms plus assisting the customers carry their belongings to their rooms (Pizam 2010, p. 103). They also book and organise for guests’ arrival. Finally, night auditors work at the front office and they complement the work of the front office manager, as well as the guest service personnel. They also posts charges for numerous services offered to the guest (Andrews 2008, p. 39). Question 3 A number of legal and statutory requirements help prevent business oppression and preserve competition by regulating the business functions (Pizam 2010, p. 104). The law urges that hotel operators should agree on the scope concerning operations and terms of rates, room provision and business conditions along with uniforms. In addition, the room allocation law counts or holds the innkeepers accountable for the customers’ property (Andrews 2008, p. 39). Nevertheless, this law has a degree to which it pertains to the issue as the innkeeper can offer statute than can oversee the law, as well as protect him or herself and the other workers, in matters about theft. In general, the duty of the innkeeper is to guarantee utmost security for the guests’ belongings (Andrews 2008, p. 39). Thus, every hotel must facilitate sufficient security to safeguard the welfare of the customers and their luggage. Question 4 Some of the services provided by the room division include front office, reservation and uninformed services. Reservation in hotels is the opening service wherein the customers communicate with the attendants or receptionists (Andrews 2008, p. 40). Reservation is carried out through a number of methods that comprise of telephone calls where the customers call to reserve spaces or rooms accommodation. In such as a case, guest service personnel are charged with ensuring that the clients are properly booked as they talked about over the phone (Andrews 2008, p. 40). Finally, the front office service comprises of a number of departments that include the front office management, the night auditors and guest’s service personnel. The front office has many tasks that include welcoming, registers, and assigns rooms as well as taking the arriving customers to their particular rooms of accommodation (Pizam 2010, p. 104). Question 5 Front of house include any region in the restaurant in which the customers or guests are living including dining room, bar also the rest rooms (Andrews 2008, p. 43). The management running this department comprises of customer service, training staff and dining room design, as well as bar design. These places should be well planned so as to balance well with the purpose. Restaurant seating wait stations, along with waiting area, are a number of the vital concerns when establishing a dining room in the hotel (Andrews 2008, p. 43). Furthermore, the front of the house includes the just areas wherein guests can cast their eyes. Thus, this area needs to be planned to reflect the theme or idea of the hotel. For example, front of the house requires a skillful and experienced personnel who can function with efficiency and speed (Pizam 2010, p. 106). Question 6 The key aspects of management and planning of the front of house area for a provided hospitality operation include employee training and stocking front of the house (Andrews 2008, p. 46). The restaurant management necessitates the application of specific programs of training the employees towards enhancing the effectiveness of front of the house services. The management should train the personnel on a number of issues about the obligation of the front of the house (Pizam 2010, p. 106). The management also should seriously evaluate workers prior to recruiting them and carry out constant training of the workers on their roles in the front of the house (Andrews 2008, p. 46). Many guests like to relax and roam in the front of the house. Its plan thus should follow some criteria that reflect the theme or concept of the restaurant/hotel. The restaurant should as well have adequate space for customers to feel at ease (Andrews 2008, p. 46). Question 7 The significant operational issues influencing the management effectiveness and business achievement of the front office area for a provided operation include communication skills and strategy of the front office (Andrews 2008, p. 47). Guests always assess the service quality that they receive from every visit. The front office should try and maintain proper communication skills towards guests. This also concerns effectively listening to guests and using a polite language to chat with them (Pizam 2010, p. 106). If clients get unfair treatment from this department, then they are expected to look for other areas where they can be offered better and good quality services (Andrews 2008, p. 47). Front office strategy includes the leadership style or the plan utilised in the front office. If the hotel does not include the needed leadership in the front office, then the business may not get many clients due to deprived operational strategy (Andrews 2008, p. 47). Question 8 The interior design of a hotel or restaurant entails significant aspects, which can draw clients to them. Interior design caters as the aim of a benchmark in a number of cases particularly for quality level, comfort and service level (Andrews 2008, p. 49). Attractive interior designs should keep balance between physical environment and operational functionality. Operational functionality comprises of ease of use, economics and safety requirements. Physical environment comprises of equipment, fixtures, plants and art. In such a case, if the design of the restaurant or hotel connects the idea of operational functionality and physical environment, it will then ease a long-term, functional, firm and operational footing. Strategising for an effective design necessitates for a project scheduling similar to any other activity (Andrews 2008, p. 49). Another significant factor, which trends along with interior design, includes the option for superior furniture, fixtures and material for public spaces, as well as guest rooms, particularly when attempting to create or support a certain brand (Andrews 2008, p. 49). Question 9 The critical elements of planning plus management of the accommodation service function include luxury, space and cleaning and ventilation services (Andrews 2008, p. 56). Customers always consider selecting a restaurant or hotel that has enough space in reference to room size, as well as free space. In such a case, the management can consider setting or allowing more space for guests so as to offer a relaxed environment for the guests. Also, an appealing accommodation service incorporates a luxurious environment (Pizam 2010, p. 106). This implies that the accommodation facility must be overly luxurious so as to draw the attention of the client (Andrews 2008, p. 56). The planning process should include high standard and quality equipment to ensure safety of the clients. Finally, everybody prefers a clean environment and particularly when it comes to the restaurant or hotel business. This necessitates the importance of a clean hotel (Andrews 2008, p. 56). Question 10 These issues include untrained personnel and improper communication strategy (Andrews 2008, p. 57). Hospitality business needs trained workers who can efficiently and effectively control the business. In general, the department of accommodation might miss to offer quality services to the customers because of lack of adequate training (Andrews 2008, p. 57). Hotels and restaurants that grant training programs to their workers normally play a vital role in making sure that their clients receive quality services. Poor methods of communication between the managers and the employees normally challenge the managers oversee the work being done (Pizam 2010, p. 109). The department of accommodation needs a perfect communication method so as to run the activities as needed. Question 11 So as to determine the revenue management, the amount of current rooms must be known. This will provide the total number of guests, which the hotel can house when filled to the capacity (Andrews 2008, p. 59). This also helps the front office to decide when to restrict the amount of customers arriving. The assessment to determine the amount of customers the hotel can contain will help in shunning the possibility of the hotel housing more capacity than it is needed to house. The hotel can use a number of techniques to maximise on revenue. In general, marketing is one of the techniques that the hotel can apply to rise the number of guests coming to the hotel; therefore, increasing revenue (Andrews 2008, p. 59). The other technique that the hotel can apply is price fencing wherein the officials can implement the appropriate prices for services offered at the hotel (Pizam 2010, p. 109). Question 12 These techniques include incorporating corporate membership, promotion and marketing and bringing in tour operators (Andrews 2008, p. 61). If a hotel gets similar customers on numerous occasions, then it is significant for management of the hotel to warranty the sales of the hotel to this kind of customers. Marketing caters as a success determinant factor for all businesses (Pizam 2010, p. 109). Promotion creates awareness to the clients concerning the products and services the business is providing. Question 13 These uses of forecasting and statistical data include determining the revenue of the hotel, allocation of rooms, goal setting and improvement and management (Andrews 2008, p. 63). The main reason why hotels carry out forecasting and statistical data is for the aim of determining the revenue that the hotel can generate in a given time period (Pizam 2010, p. 110). This also helps the hotel to decide the best likely criteria to assign available rooms. Finally, once the supervisors have a forecast, they could plan for the objectives they need to meet following a comparison between the current and the previous hotel performance (Andrews 2008, p. 63). Question 14 So as to determine the performance indicators in order to gauge the effectiveness of accommodation sales, the hotel management should have the entire number of rooms in their hotel. Furthermore, the rate charge for all rooms should be noted down. The days the customers spend in the room is another significant factor (Andrews 2008, p. 67). The entire revenue generated by all rooms can be calculated by multiplying the days the customers spends in the room with the payment per room. Entire income for the rooms will be the overall income per room multiplied by the total number of rooms (Andrews 2008, p. 67). The result can be contrasted to the overall cost spent on every room to settle whether the department of accommodation has recorded any growth from the last results. References Andrews, S 2008, Textbook of front office management and operations, Tata McGraw-Hill, New Delhi. Pizam, A 2010, International encyclopedia of hospitality management, Elsevier/Butterworth Heinemann, Amsterdam. Read More